Squash Squares with Sage Crisps

Looking for a comfort food-gourmet crossover? Squash can swing both ways. We’ve all enjoyed squash in simple roasted form, but lately squash is branching out. Try these Squash Squares with Sage Crisps and you’ll see what I mean.

Cook the squash, cut side down, for 45 minutes, until fork tender. Cool slightly, then scrape out the flesh into a large bowl. Chop and mix roughly using a large spoon. Strain off any liquid.

Combine salt and pepper with the quinoa flour. Mix the flour into the squash. Add garlic, chopped sage, scallion, egg and cheese.

Preheat oven to 380F.

Lightly oil a 9×13-inch Pyrex dish and press squash mixture in evenly. Cook for 30 minutes or until golden brown. Serve cut into squares and garnished with whole leaf sage crisps. Serves 12. Can be frozen without the sage crisps.

Sage Crisps
Heat a tablespoon of olive oil in a small pan. Cook whole sage leaves for 10-15 seconds, then blot them on paper towels and sprinkle with sea salt.

If you are in a hurry and hoping for very crispy squares, you can divide the squash mixture and spread it into two large pyrex dishes. Keep your eye on the time as the squares will cook in 15-20 minutes.

Looks good — will be trying it with a different kind of squash since I’ve got a bunch in the freezer… Am always looking for new ways to use squash since we always have a lot to store from our garden 🙂 Have been making spaghetti squash pancakes for a while, although the recipe is very different from the babycakes recipe you link to (here’s the one I use: http://www.fabulousfoods.com/recipes/spaghetti-squash-pancakes). Now I can’t wait to try these squares!!

Carla made this for a dinner party and loved it! which means it’s simple enough! mine is in the oven now. -worried about “4 sprigs fresh sage, divided, with half whole leaves and half finely chopped” what is a sprig? a leaf? a branch? uh-oh…